Full of flavour and so quick to prepare, no one would believe you made this chicken and prawn laksa in less than 15 minutes. The most important aspect of the dish is to start with a great laksa paste. I’ve recommended Reuben Solomon’s paste because the flavour is so superior than any other supermarket brand. It is available to purchase online or through selected supermarkets.

Serves: 4

1 tbsp vegetable oil
½ cup Reuben Solomon’s Singapore Laksa Paste, or other good quality Laksa Paste
2 skin-free chicken thigh fillets, diced into bite-size pieces
400ml can coconut milk
600ml chicken stock
1 tbsp lime juice
2 tbsp fish sauce
16 medium-size raw prawns, shelled & cleaned with tail intact 
16 green beans, topped & tailed & each cut into 4 pieces
200g vermicelli noodles

To serve:
8 fried tofu puffs, cut in ½ 
1 cup bean sprouts, tails nipped off 
1 Lebanese cucumber, sliced into ribbons or slices
coriander leaves
Vietnamese mint leaves, optional
lime wedges

METHOD

1. Heat oil in a large saucepan and add the laksa paste. Cook for a minute stirring constantly, then add chicken. Cook for a further 3 minutes stirring constantly. Slowly pour in the coconut milk and cook for a further 1- 2 minutes then add the stock, prawns and green beans. Simmer for 4 minutes. Remove from heat and add lime juice and fish sauce.
   
   
2. Meanwhile, place vermicelli noodles in a large bowl and pour boiling water over the noodles. Allow the noodles to soften for 3 minutes then drain and divide noodles between 4 large serving bowls.
   
   
3. Top each bowl of noodles with tofu puffs and the laksa and prawn soup. Finish with a sprinkle of bean sprouts, cucumber, a lime wedge, coriander leaves and Vietnamese mint. Serve immediately.

Note: All recipes tested use standard 250ml/9oz cup and 20ml/1oz tablespoon

Recipe and Food Styling: Leanne Bennett-Jones
Photography: Jon Webb